Looking for a bold, plant-based dish that’s full of flavour? This jerk cauliflower recipe is roasted until golden and crisp, then paired with a refreshing herb yoghurt sauce for the perfect balance of heat and freshness.
Made with our Caribbean Jerk Spice Blend it celebrates traditional Jamaican flavours like fiery Scotch Bonnet chillies, warming allspice, and thyme. The result is a smoky, spicy-sweet kick that transforms simple cauliflower into something extraordinary. Serve it as a vibrant side or enjoy it as the star of a meat-free main.
Ingredients
For the cauliflower
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1 large head of cauliflower, cut into florets
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2 tbsp olive oil
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1½ tbsp Caribbean Jerk (featuring Jamaican allspice, Scotch Bonnet, thyme, and more)
For the Caribbean herb sauce
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1 cup Greek yoghurt (or coconut yoghurt for a vegan option)
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Small handful fresh coriander, chopped
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Small handful fresh mint, chopped
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1 small garlic clove, finely minced
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Juice of 1 lime
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Salt and pepper, to taste
This cooling sauce is inspired by raita, but with a Caribbean twist. Fresh lime, mint, and coriander cut through the spice beautifully.
Method
Prep and season: Preheat the oven to 200°C (400°F). Toss the cauliflower florets with olive oil, then coat well with the Caribbean Jerk seasoning.
Roast: Spread the florets in a single layer on a baking tray. Roast for 20,25 minutes until tender, golden, and slightly charred on the edges.
Make the herb sauce: In a small bowl, mix the yoghurt, coriander, mint, garlic, and lime juice. Season to taste with salt and pepper.
Serve: Plate up the hot, crispy cauliflower and drizzle generously with the herb sauce,or serve it on the side for dipping.
Chef's Tip
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Swap cauliflower for roasted sweet potatoes or chickpeas for a hearty alternative.
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Keep it vegan with coconut yoghurt.
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Use the herb sauce as a dressing or spread,it’s versatile and delicious.
